This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season on toast, dolloped in oatmeal or straight from the jar with a spoon!

I forgot just how good homemade nut butter can be. I used to be super into it (as evidenced by this maple roasted vanilla almond cashew butter, this maple cinnamon almond butter, this roasted almond pecan pumpkin butter or, the many others back in the archives) but I guess I got lazy or just enthralled with all the amazing store bought ones out there these days and haven’t really made my own in quite some time.

Then this gingerbread peanut butter popped into my head.

There are pretty much a million different flavor options out there when it comes to nut butter but weirdly, I have yet to see a gingerbread flavored store bought option! I’m honestly shocked Trader Joe’s hasn’t cornered the market with this yet considering how madly in love people fell with their cookie butter and then pumpkin cookie butter seasonal variety. It would only make sense to capitalize on the most classic Christmas baked good flavor profile out there too, no?

Come on, TJ’s, you’re slacking.

This gingerbread peanut butter is really a two in one for me.

1 – I’ve become madly obsessed with Udi’s bagels and bread. Madly. I don’t care as much about the gluten-free part as I do the taste and the fact that they’re pretty much the lowest carb options out there while actually still tasting good. I eat one or the other (or both) basically every day so the more spread options available to me, the better.

2. As previously discussed, gingerbread and nut butter just needed to be combined for the season. It only makes sense!

I almost went the almond route but you know what, I feel like peanuts have taken a back seat in the world of nut butters lately and that’s a damn shame.

Shame on us for ignoring the original nut that started this whole nut butter obsession! I also enjoy how much cheaper they are than other nuts.

Real life talk right there.

My intention with the chocolate chips was for a fun little bit of crunch in the peanut butter but when I added them at the end, the heat from the food processor doing it’s magic for 10 minutes or so to make the gingerbread peanut butter so creamy actually ended up melting the chips and resulting in a slight chocolate swirl.

It was one of those fortunate accidents because I think I love it even more this way.

You get gingerbread spice, a slight sweetness and then a hint of chocolate in each bite. It’s kind of magical.

So if you’re into the classic winter cookie, whether it’s in the form of hard gingerbread men or soft and chewy molasses gingerbread cookies, I can guarantee you’ll love this spread.

Love this gingerbread peanut butter recipe?

Try other gingerbread recipes like: chocolate gingerbread loaf | gingerbread chocolate chip bites | dark chocolate gingerbread ice cream

Yield: about 1 cup

Gingerbread Peanut Butter

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This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

For the roasted peanuts:

• 2 cups unsalted peanuts
• 1 tablespoon molasses
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coconut sugar

For the gingerbread peanut butter:

• 2 cups roasted peanuts
• 1/2 teaspoon coconut oil
• 1 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/8 teaspoon allspice
• 1 tablespoon maple syrup
• 1-2 tablespoons mini chocolate chips, optional

Instructions

For the roasted peanuts:

1. Preheat oven to 350 degrees. Toss peanuts with the molasses, cinnamon and coconut sugar. Bake for 15 minutes, tossing once half way through. Remove from oven and let cool for a few minutes.

For the gingerbread peanut butter:

1. Add the roasted peanuts to a food processor and process for 1-2 minutes until flour-like consistency.
2. Add the coconut oil and continue processing until smooth, scraping down sides as needed. This process will vary depending on your food processor but usually 5-10 minutes is standard.
3. Once creamy, add the remaining ingredients (except chocolate chips if using) and process for another minute.
4. If using, add the chocolate chips and pulse for a couple of seconds to combine with the peanut butter. The chocolate chips will melt from the heat created by the food processor creating a subtle chocolate swirl in the peanut butter.
5. Transfer to a jar or storage container and keep refrigerated.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 231 Total Fat: 19g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 110mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.